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Outer skirt is much harder to find, and much of what's left in the US is sold to restaurant vendors, in particular, Hispanic restaurants that offer carne asada dishes. If you are able to grab it, it should be treated in the same way as inner, but has a much higher fat content. Outer would be the ribeye, inner would be a sirloin. I'm sure you can make your ...


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I actually worked in Oklahoma in a restaurant as a cook and the difference is nothing. The two cuts are the same.



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